Seeded Springtime Roasted Beetroot and Butternut Salad

A warm seasonal salad with roasted veg and creamy avocado that serves 2.

Words: Chef Dana Bosch

Half a red onion
One beetroot bulb
200g of chopped butternut
2 boiled eggs
One radish sliced
Half an avocado
Balsamic vinegar
One lemon
Fresh herbs for garnish (I used dill and mint)
Seeds/nuts for garnish (I used sunflower and onion seeds) Oil for roasting

Douse your beetroot in oil then wrap it in foil. Also out of foil make a parcel for your chopped butternut.

Drizzle with oil and season. I used a mixture of cinnamon, nutmeg and mixed spice.

Place your veggies into a preheated oven at 200 degrees Celsius for 1-2 hours or until soft.

Unwrap your beetroot and remove the skin. This should be easy to remove when well cooked. Cut your beetroot into cubes and allow it to rest in balsamic vinegar.

Boil two eggs, peel and cut into wedges lengthwise.

Slice your onion and let it soak in the juice of half a lemon. Use the juice of the other half as a dressing on your sliced avocado so it doesn’t brown.

Assemble your different components including fresh herbs, sliced radish and seeds for a bright and dynamic salad.

Season with salt and cracked pepper.

This salad can be a nice braai-side or can be had on its own as a lunch time bowl of goodness.

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